Recipe By : Susan Feniger and Mary Sue Miliken
Serving Size : 4 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 oz Can sweetened condensed milk
1 c Milk
1 lg Egg
2 lg Egg yolks
1 ts Sugar
1/2 c All-purpose flour
2 tb Unsalted butter -- melted
1/4 ts Salt
1/2 ts Vanilla
1 pn Ground cloves
1 pn Ground cinnamon
1 c Pecans -- toasted,
- coarsely chopped
2 tb Confectioners sugar
2 c Fresh raspberries
Cajeta:
Place the unopened can of milk in a heavy saucepan and cover
completely with water. Over very low heat, cook at a bare quiver for
3 hours, adding more water as necessary as it evaporates. With an
oven glove, turn the can over and cook for 2-1/2 hours more. Cool to
room temperature and refrigerate overnight.
In a blender, combine the milk, eggs, sugar, flour, butter, salt,
vanilla, cloves, and cinnamon and blend until completely smooth. Let
the batter sit in the refrigerator for 1 hour.
Heat a small nonstick skillet and pour in about 2 tb crepe batter,
swirling the pan immediately to make sure the batter covers the pan
evenly. Cook until small bubbles form on the surface, then flip to
the other side. Slide onto a plate and make the remaining crepes in
the same way, stacking them on the plate until you are finished.
To Assemble The Crepes:
Open the can of cooked condensed milk and stir it up from the bottom
with a fork, blending to an evenly thick consistency. Spread about
1 tb cajeta evenly over the surface of one crepe. Scatter some of the
toasted pecans over the top and roll up into a tube. Repeat with the
remaining crepes and reheat in a low oven for a few minutes before
serving.
Serve 4 crepes per person, sprinkled with a little confectioners
sugar and scattered with raspberries.
Note:
To toast nuts, preheat the oven to 350°F. Spread the nuts on a cookie
sheet and toast in the oven until golden, about 15 minutes. Set aside
to cool.
